Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH
作者： Mina Sobhaninia , Ali Nasirpour , Mohammad Shahedi , Abdolkhalegh Golkar
DOI: 10.1080/01932691.2016.1224719
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摘要: … In fact, thermal treatment leads to aggregation of WP and can result in irreversible changes … Thus, WP aggregates can be a good replacement of egg yolk in some emulsion-based food …
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researchgate.net 参考文章(43)
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